Directions: Mix the salt into the flour and cut in the lard. Measure out 1
tablespoon of the beaten eggs into a small bowl and reserve the
remaining eggs. Add the water and vinegar to the bowl and stir. Slowly
add the liquid to the flour and lard, just until the mixture holds
together to form a dough. Lightly flour a work surface and rolling pin
and roll the dough into an 11-inch circle. Fit it into a 9-inch pie
pan and refrigerate it if you plan to finish the pie after several
hours, or freeze it if you are completing the recipe at this point.
This will prevent shrinkage. Melt the chocolate and butter together in
a heavy saucepan. Set aside and allow to cool. Stir the corn syrup and
sugar into the reserved eggs. Add the chocolate and butter, vanilla,
rum and the pecans. Mix well and pour into the pie shell. Bake in the
preheated oven for 1 hour, or until set. The filling will rise and
then fall. Remove from the oven and cool on a rack. Serve slightly
warm or at room temperature. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini